Step 1

Heat a cast iron skillet over medium high heat. Bring 4 cups of seasoned water to a boil in another pot. Preheat the oven to 350 °F (177 °C).

Step 2

Combine garlic cloves, olive oil, stone ground mustard, sea salt, pepper, dried basil, garlic powder, and lemon zest in a food processor. Purée and transfer to a small bowl. Fold in bread crumbs.

Step 3

Pat chicken breasts dry with a paper towel. Coat with garlic purée.

Step 4

Add a swirl of canola oil to the skillet. Sear chicken 2 minutes per side. Place into the oven to finish cooking for 10 minutes.

Step 5

Add pasta to the boiling water and cook Al dente. Reserve ¼ cup of pasta water and drain.

Step 6

Remove chicken from the skillet and let rest on a wooden cutting board.

Step 7

While the pasta is cooking, prepare the sauce. Cook the bacon in a deep skillet over medium high heat. Use a slotted spoon to remove bacon bits and set aside. Add butter to the bacon grease. Once melted, stir in the flour. Whisk until smooth. Slowly incorporate the heavy cream, ¼ cup at a time. Add in the garlic paste and cracked pepper. Whisk consistently. Remove from heat and stir in the parmesan cheese to melt.

Step 8

Cut the chicken into strips.

Step 9

Add pasta to a large serving bowl. Combine with bacon and chopped parsley. Pour in the sauce and reserved ¼ cup pasta water. Toss to coat.

Step 10

Top with chicken and parmesan. Enjoy!